Summer Peach Salad

Author: Lisa Ruland

A perfect summer peach salad recipe, with goat cheese, prosciutto, and homemade balsamic syrup.

Prep Time10

Cook Time0

Balsamic Syrup Cooking Time10

Servings: 2 people

Calories: 204kcal

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Ingredients

For the Balsamic Syrup

▢ 1/2 cup red or white wine vinegar
▢ 2 tablespoons balsamic vinegar

For the Salad

▢ 2 ripe peaches
▢ 3 heaping cups of arugula (about 2 large handfuls)
▢ 2 slices (1/2 ounce) prosciutto di Parma, cut into thin strips
▢ 2 ounces fresh goat cheese, broken into large crumbles
▢ Salt and pepper, to taste

Instructions

For the Balsamic Syrup

In a saucepan over medium-high heat, bring the 1/2 cup red or white wine vinegar and the balsamic vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon, about 8 to 10 minutes. Let cool.
PRO TIP: The vinegars will cook slowly, then all at once. Keep an eye on it toward the end. It will thicken quickly, but burn if it goes too far.

For the Salad + to Finish

Cut the peaches in half lengthwise. Remove and discard the pits. Cut each half into 6 wedges.
Place the arugula in a serving bowl. Drizzle the arugula with the reduced balsamic vinegar, then top the greens with the peach slices, goat cheese, and prosciutto. You may want to give it a very light toss if it seems weighed down by the toppings.
Add a sprinkle of salt and pepper, and serve.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.